this post was submitted on 22 Nov 2024
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As someone who frequently makes sauce from scratch, a hunk of ground beef or Italian sausage and a jar of Rao's will absolutely get the job done on a busy weeknight when I can't be bothered with chopping up a bunch of veggies. Plain passata and your own stuff is not "a million times better".
what pasta sauce are you making? that's overkill man.
all you need is
buy pre cut frozen onions and pre minced garlic. this is how we italian-Canadians make pasta sauce from home overseas
It's literally only better if you have skill and, imo, time. You can't make a good tomato sauce in like 10min from scratch, fight me
Right, it takes most home cooks ten minutes just to mince the garlic and dice an onion, carrot, and celery for mirepoix